Virtual Vegan Potluck- Agave, thyme and cumin roasted rainbow carrot salad with toasted pine nuts and argular + red lentil dip

The perfect salad for a freezing cold autumn pot luck, happy world vegan day and enjoy theVVPL!

Roasted Carrot salad:
6-8 carrots, all different colours, washed and sliced into batons, don’t peel them
1tsp ground cumin
Olive oil
5 tbsps. agave
1 tsp. of fresh thyme leaves
Pinch of salt
a sprinkle of red and black pepper
handful of fresh angular
2tbsp toasted pine nuts

Red lentil dip:
1 tbsps. pinenuts
1/2 cup of cooked red lentils
1/2 of diced onion
1 tbsp. cumin
1 tbsp. of tomato paste
2 tbsp. lemon juice
Pinch of salt
Black and red pepper

Method:
Preheat you oven too 400f. Line your carrots out on a baking tray and drizzle with the olive oil and agave, sprinkle with the thyme, cumin, salt n peppers, and roast for 20 minutes.

For the red lentil dip, fry off the onions and pine nuts in a skillet till browned, add in the cumin then stir through the tomato paste salt and black pepper. Add the lentils; stir through before allowing cooling and blitzing in a food processor. If taking this too a pot luck for real, double it and toss the angular through the cooled carrots and garnish with fresh thyme leaves and lemon wedges. Enjoy the potluck! πŸ˜€

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36 thoughts on “Virtual Vegan Potluck- Agave, thyme and cumin roasted rainbow carrot salad with toasted pine nuts and argular + red lentil dip

  1. This looks so tasty! I love recipes for salads that aren’t just your basic raw lettuce and veggie salads. While those are good, I love changing it up every once in a while!

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